- 13 tablespoons Unsalted Butter
- 1/2 cup Bittersweet Chocolate Chips
- 3/4 cup Brown Sugar
- 3 large Eggs
- 1 teaspoon Pure Vanilla Extract
- 3/4 cup All-Purpose Flour
- 1/2 teaspoon Kosher Salt
- 1 tablespoon Chai Spice Tea, About 4 teabags
- 1/2 cup Cashew Halves
Preheat oven to 350°F. Line a 9-inch square baking pan with parchment that overlap on each side. Lightly spray the parchment with nonstick baking spray.
Place the chocolate chips in a heatproof bowl; set aside.
Melt the butter in a saucepan over medium heat. Continue to cook, whisking occasionally to prevent burning. The butter will begin to foam once it cooks beyond its melting point.
As the butter continues to cook, the foam will turn to tiny bubbles and the butter will begin to gently boil. Continue to cook until brown bits form in the bottom of the pan.
Once the butter is dark golden brown in color and smells nutty, remove the pan from the heat.
Pour the hot butter over the chocolate. Allow the mixture to rest undisturbed for 5 minutes. Using a rubber spatula, stir until the chocolate is smooth.
Add the brown sugar to the chocolate mixture and whisk until smooth. Whisk in the eggs and vanilla extract until combined.
Add the flour, salt, and tea leaves to the bowl. Stir until just combined. Transfer the batter to your prepared baking pan. Top with cashew halves.
Bake for 25 minutes or until a toothpick inserted in the center comes out mostly clean.
Allow the brownies to cool in the pan for 30 minutes before transferring them to a wire rack to cool completely.
When the brownies are completely cool, cut them into large squares with a serrated knife. If you're not worried about perfectly cut brownie squares, feel free to dig in while they're still warm.
- If you're using whole leaf tea, place the tea leaves in a coffee grinder and grind to a fine powder.